Crusted pumpkin wedges with soured cream

Preparation info
  • Serves


    • Difficulty


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By Yotam Ottolenghi

Published 2010

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You can use most varieties of pumpkin for these satisfying wedges. Serve with Green gazpacho to make a light and healthy-feeling supper. They will also make a perfect veggie main course for Christmas as the crust is a bit like stuffing.


  • 700 g pumpkin (skin on)
  • 50 g Parmesan, grated
  • 20 g


Preheat the oven to 190°C/Gas Mark 5. Cut the pumpkin into 1cm thick slices and lay them flat, cut-side down, on a baking sheet that has been lined with greaseproof paper.

To make the crust, mix together in a small bowl the Parmesan, breadcrumbs, parsley, thyme, half the lemon